Cauliflower Cheese Soup Recipe with Croutons

Cauli cheese soup with golden herb croutons

Name: Cauli cheese soup with golden herb croutons
Total time: 40 min
Yield: Serves 4
Ingredients: 2 leeks, chopped and washed; butter; 1 large cauliflower, trimmed and broken into small florets; 600ml vegetable stock; 500ml whole milk; 100g cheddar, grated; or veggie alternative 50g parmesan or grana padano, finely grated; ½ loaf ciabatta bread, crusts cut off then cut into pieces; olive oil; 1 tsp of chopped leaves thyme

Preparation and cooking time
- Total time40 mins
Easy
Serves 4

Ingredients

2 leeks, chopped and washed
butter
1 large cauliflower, trimmed and broken into small florets
600ml vegetable stock
500ml whole milk
100g cheddar, grated
or veggie alternative 50g parmesan or grana padano, finely grated

HERB CROUTONS

½ loaf ciabatta bread, crusts cut off then cut into pieces
olive oil
1 tsp of chopped leaves thyme

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2-3 tbsp olive oil then sprinkle with sea salt and the thyme and toss again. Spread onto a baking tray and cook for 10-15 minutes until crisp and golden.
STEP 2
For the soup, cook the leeks in a large knob of butter until softened. Add the cauliflower and cook for 5 minutes. Add the stock and milk then bring to a simmer and cook for 20-25 minutes until the cauli is really soft.
STEP 3
Use a stick blender to blitz the soup to smooth. Gently reheat then stir in the cheeses until melted. Serve topped with the croutons.